Hearty Instant Pot Beef Stroganoff

$To make a rich Instant Pot Beef Stroganoff, you need the right ingredients. Here’s what you will need: - 1 pound beef sirloin, thinly sliced - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced - 3 cups beef broth - 1 teaspoon Worcestershire sauce - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup sour cream - 3 tablespoons cornstarch mixed with 3 tablespoons water (for thickening) - 12 ounces egg noodles, uncooked - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in making this dish flavorful and creamy. The beef sirloin gives a hearty base, while onions and garlic add depth. Mushrooms bring umami, and sour cream makes the sauce rich and creamy. Seasoning with Worcestershire sauce and Dijon mustard adds a nice tang. Make sure to have all these ingredients ready before you start cooking. This will help you stay organized and make the cooking process smooth. Enjoy gathering these ingredients, as they will come together to create a warm and delicious meal. {{ingredient_image_1}} - Set Instant Pot to Sauté mode. Add 1 tablespoon of olive oil. - Brown 1 pound of thinly sliced beef sirloin in batches. Each side takes about 2-3 minutes. - Remove the beef and set it aside. In the same pot, add 1 medium chopped onion and 2 cloves of minced garlic. Sauté them until they soften. This takes about 2-3 minutes. - Stir in 8 ounces of sliced mushrooms. Cook until they release their juices, around 3-4 minutes. - Add 3 cups of beef broth, 1 teaspoon of Worcestershire sauce, 1 tablespoon of Dijon mustard, and 1 teaspoon of dried thyme. Return the browned beef to the pot and season with salt and pepper. - Close the lid of the Instant Pot. Set it to Manual mode and cook on high pressure for 10 minutes. - After cooking, carefully perform a quick release of the pressure. - Stir in 1 cup of sour cream and 3 tablespoons of cornstarch mixed with 3 tablespoons of water. Set the pot to Sauté mode again for 2-3 minutes to thicken the sauce. - Prepare 12 ounces of egg noodles separately according to package instructions. Drain and set aside. - Serve the beef stroganoff sauce over the cooked egg noodles and garnish with fresh chopped parsley. - Overcooking the beef: Cook the beef just until browned. If you cook it too long, it can become tough. - Not browning ingredients properly: Browning adds flavor. Always brown your beef and veggies well. - Skipping the thickening step: The cornstarch mixture is key. It makes your sauce rich and creamy. - Using homemade beef broth: Store-bought broth works, but homemade broth adds a deeper taste. - Adding spices for extra depth: Try adding a pinch of smoked paprika or a bay leaf for more layers of flavor. - Experimenting with different types of mustard: Dijon is classic, but whole grain mustard brings a nice texture and bite. - Understanding pressure release methods: Use quick release for this recipe. It keeps the beef tender and juicy. - Adjusting cooking times for different cuts of meat: Sirloin cooks quickly. If using tougher cuts, increase cooking time. - Using the sauté function effectively: It’s perfect for browning. Don’t rush this step; it builds great flavor for your stroganoff. Pro Tips Choose the Right Cut: For a more tender stroganoff, opt for cuts like tenderloin or ribeye instead of sirloin. Don’t Skip Browning: Browning the beef before pressure cooking adds depth of flavor to your dish. Adjust Thickness: If you prefer a thicker sauce, add more cornstarch mixed with water during the final sauté. Garnish Wisely: Fresh parsley is great, but adding a sprinkle of paprika can enhance both flavor and presentation. {{image_2}} You can change the protein in your beef stroganoff. If you want to use chicken or turkey, simply swap the beef sirloin for thinly sliced chicken breast or turkey. Cook them in the same way. The flavors will still shine through. You can also try using ground beef instead of sirloin. Just brown it well before adding other ingredients. Ground beef adds a different texture and can be just as tasty. For a meatless option, try making a mushroom-based stroganoff. Use a mix of your favorite mushrooms, like cremini or shiitake, for deep flavor. Sauté them until they are tender and golden. Instead of sour cream, use plant-based sour cream or cashew cream. This keeps the dish creamy and rich while being completely vegan. It’s a great way to enjoy stroganoff without the meat. Want to elevate the taste of your stroganoff? Consider adding a splash of red wine. It adds depth and richness to the sauce. Just pour it in after browning the beef and let it cook down a bit. Fresh herbs like parsley or thyme can also brighten the dish. Stir them in at the end for a fresh touch. These simple changes can make your beef stroganoff even more delightful. To store beef stroganoff in the fridge, place it in an airtight container. Make sure to cool it to room temperature before sealing. This helps keep the flavors fresh. Beef stroganoff can last up to three days in the fridge. After that, you may notice a decline in taste and texture. For freezing, let the beef stroganoff cool down. Then, transfer it to a freezer-safe container. You can also use freezer bags for easy storage. Make sure to remove excess air before sealing. It can last up to three months in the freezer. When you are ready to eat, thaw it in the fridge overnight. To reheat, you can use the stove or microwave. If using the stove, place the stroganoff in a pan over low heat. Stir it often to keep it from sticking. If using the microwave, heat it in short bursts. Stir in between to ensure even heating. To maintain the creamy texture, add a splash of beef broth or water if it looks thick. This way, your beef stroganoff stays tasty and enjoyable. The best cut for beef stroganoff is beef sirloin. It offers a balance of flavor and tenderness. You can also use tenderloin for a more premium dish. Avoid tougher cuts, as they won't become as tender in the cooking process. Yes, you can easily make this recipe gluten-free. Use gluten-free noodles and check the broth for gluten-free options. Substitute Worcestershire sauce with a gluten-free version if needed. This way, you still enjoy the same great taste. Cooking beef stroganoff in an Instant Pot takes about 10 minutes under high pressure. However, you should also account for the time it takes to sauté the ingredients and release the pressure. In total, expect about 30 minutes from start to finish. Beef stroganoff pairs well with various sides. Serve it over egg noodles, rice, or mashed potatoes. You can also add a fresh salad or steamed vegetables for a balanced meal. These options will complement the rich, creamy sauce nicely. This blog post shared a simple beef stroganoff recipe. You learned about the key ingredients, easy cooking steps, and tips for better flavor. You discovered how to fix common mistakes and explore variations. Finally, we covered storage and reheating options to keep your meal fresh. In conclusion, making beef stroganoff is quick and fun. With just a few steps, you can create a tasty dish. Enjoy experimenting with flavors and ingredients to make it your own!$

Hearty Instant Pot Beef Stroganoff

A rich and creamy beef stroganoff made effortlessly in the Instant Pot.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 pound beef sirloin, thinly sliced
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
3 cups beef broth
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon dried thyme
to taste salt and pepper
1 cup sour cream
3 tablespoons cornstarch mixed with 3 tablespoons water (for thickening)
12 ounces egg noodles, uncooked
to taste fresh parsley, chopped (for garnish)

Instructions

Set the Instant Pot to Sauté mode. Add olive oil and let it heat up.
Add sliced beef sirloin to the pot in batches, browning each side for about 2-3 minutes. Remove the beef and set it aside.
In the same pot, add chopped onion and garlic, cooking until softened (about 2-3 minutes).
Stir in the sliced mushrooms and continue cooking until they release their juices and are tender (about 3-4 minutes).
Add beef broth, Worcestershire sauce, Dijon mustard, dried thyme, and the browned beef back into the pot. Season with salt and pepper.
Close the lid of the Instant Pot, set it to Manual mode, and cook on high pressure for 10 minutes.
Once the time is up, carefully perform a quick release of the pressure.
After releasing the pressure, stir in the sour cream and the cornstarch-water mixture. Set the pot to Sauté mode again and cook for an additional 2-3 minutes until the sauce thickens.
Meanwhile, cook the egg noodles separately according to package instructions. Drain and set aside.
Serve the beef stroganoff sauce over the cooked egg noodles and garnish with fresh parsley.

Notes

Serve with fresh parsley for garnish.

Keyword beef, instant pot, pasta, stroganoff